BBQ Chicken Cornbread Casserole

 

 

I had a quantity of leftover roast chicken leftover from when I roasted my chicken the other day. I had enough for sandwiches and at least one casserole.  I decided today that I was going to make a casserole, but I did not want a traditional chicken casserole with a creamy sauce, rice or pasta, etc. I wanted something that was deliciously different.

This recipe on Dinner then Dessert really appealed to me, or at least the idea of it did.  A tangy BBQ bas of chicken, topped with cheese and then cornbread. It sounded delicious.  I didn't have ground chicken however, just already cooked chicken, so I took the inspiration and then flew with it in my own delicious direction!

 

My base was not quite the same, obviously. It had chunk chicken and I chose to use chicken stock and some BBQ sauce, lightly caramelized onions and green pepper along with some spices and seasonings. I did not use tomato sauce as I wanted a base with a lighter flavor and texture. In short, I didn't want it to taste like chicken swimming in BBQ sauce. I wanted the favor of the chicken and other ingredients to shine through and only be enhanced with the flavor of BBQ. (If that makes sense.)

I used cheese leftover from the nachos I made the other day as I needed to use it up. It was a marbled cheddar.

The star here is the cornbread topping. Light and fluffy, it will absorb some of the chicken BBQ juices, so do make sure your base is not really dry to begin with. If you think your chicken base is too thick, by all means add a bit more liquid.

This really is tasty. It may not look very exciting, but it is a real winner of a casserole.  I think it is very family friendly and a deliciously different way to repurpose your leftovers. I would have preferred to have a salad with it but was unable to get out to the shops on the day I cooked this and so made do with some cooked vegetables instead.  I do hope you will want to give it a go and if you do, I really hope that you will enjoy it!

 

WHAT YOU NEED TO MAKE BBQ CHICKEN CORNBREAD CASSEROLE

Aside from some leftover cooked chicken, basically very simple fresh and store cupboard ingredients.

For the BBQ Chicken Base:

• 2 TBS butter
• 1 small onion, peeled and chopped
• 1/2 green pepper, trimmed and chopped
• 2 cups (250g) cubed cooked chicken
• 2 TBS flour
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 tsp chili powder
• 1/4 tsp black pepper
• 1/4 cup (62g) your favorite BBQ sauce
• 1 1/2 cups (360ml) chicken stock
• 1 cup (175g) frozen corn, thawed

You will also need:

• 1 cup (120g) grated medium cheddar cheese

For the topping:

• 1/2 cup (63g) all-purpose plain flour
• 1/2 cup (85g) cornmeal
• 1/3 cup (57g) granulated sugar
• 1/4 tsp salt
• 1 tsp baking powder
• 1 large egg
• 1/2 cup (120ml) whole milk
• 1/4 cup (57g) butter, melted

There are basically three layers to this tasty casserole. A delicious BBQ chicken base. A layer of cheese.  A tasty light cornbread topping!

For the base you will need leftover cooked chicken. You can poach chicken specifically to use in this or you can use chicken leftover from a roast dinner or even meat from a rotisserie chicken. All will work well. I have a tutorial on how to cook chicken in the microwave for use in things like casseroles here.

The chili powder that I used here is North American chili powder, which is not pure chili powder. It has some heat, but it has other things added to it and is not just ground chilies. If all you have is the pure chili powder, you will not need this much. Play it by ear and by taste.

Use a BBQ sauce that you really enjoy and that has a robust flavor. I used a new one that I purchased just recently and that I enjoyed. I am trying as much to buy Canadian products at the moment which means I am somewhat limited.  If you choose one with a robust flavor, you will not need to use as much of it as you will if you use one with a weaker flavor.  Tasting will be your best friend here so do taste and adjust accordingly.

There is no substitute for real butter.  Nothing else quite comes up to it in flavor. 

 

In the UK you can use fine polenta instead of cornmeal. Also, large eggs in North America are medium eggs in the UK.

 

HOW TO MAKE BBQ CHICKEN CORNBREAD CASSEROLE

This is really very simple to make. A basic chicken casserole bottom, topped with cheese and cornbread. Couldn't be easier!

Preheat the oven to 400*F/200*C/ gas mark 6. Butter a casserole dish sized 7 inches by 11 inches. Set aside.

Melt the butter for the chicken filling in a large skillet. Once it begins to foam add the onion and the green pepper. Cook, stirring frequently until it begins to soften and caramelize in a few places.

Sprinkle the flour over top, along with the chili powder, salt, garlic and pepper. Whisk in the chicken stock. Cook, stirring, until the mixture bubbles and thickens. If it is too thick you can add a bit more chicken stock.

Whisk in the barbeque sauce. Taste and adjust seasoning as required.

Fold in the chicken and the corn, combining everything well together. Pour this mixture into the prepared baking dish.

Level it out and top with the cheese in an even layer.

For the topping, whisk the flour, cornmeal, sugar, baking powder and salt together in a bowl.

Whisk the milk, egg and melted butter together in another bowl.

Add the liquid ingredients all at once to the dry. Mix only to combine and then pour this mixture over top of the cheese layer in the baking dish.

Bake for 30 to 35 minutes until risen and golden brown. The filling should be bubbling underneath.

Let sit for 5 minutes before serving.

 

I was quite pleased with how this came out.  It might not be the prettiest crayon in the box, but it sure was tasty! The cornbread topping was light as air and delicious and went very well with the spicy chicken base.  

You can make this as spicy as you wish by adding more chili powder, or even a bit more BBQ sauce. I erred on the side of caution today and kept it fairly mild.  I enjoyed this with a side of sweet garden peas and corn, but I really wanted a salad.  Alas the weather precluded me from going out to get the fixings for a salad.

I hope you will want to give this a go. It really was delicious!

  

If this casserole isn't quite your thing, perhaps you might enjoy the following tasty options!

GRANDMA'S CHINESE CHICKEN CASSEROLE - This is one of my all-time favorite chicken casseroles. I can't begin to tell you why it is called a Chinese casserole because there doesn't seem to be anything remotely Chinese about it. Not unless you count the crispy chow mien noodles and salted cashew nuts on top! Everything else reads like an ordinary chicken casserole! If it was good enough for Grandma to call it Chinese, then its good enough for me to call it Chinese.  No matter, its delicious which is all you need to know! 

CHICKEN AND DUMPLING CASSEROLE - A fabulously tasty casserole that is quick and easy to make. Shredded chicken gets drizzled with a dumpling batter, with a liquid gravy poured over top. Like magic it makes a saucy chicken in gravy topped with dumplings. Serve with your favorite sides for midweek meal. Sized for two people, but you can easily double this recipe.

Yield: 4 servings

Author: Marie Rayner

BBQ Chicken Cornbread Casserole

Prep time: 20 MinCook time: 35 MinInactive time: 5 MinTotal time: 1 Hour

Fabulously tasty, family friendly, easy to make and a delicious use of leftover cooked chicken

Ingredients

For the BBQ Chicken Base:

• 2 TBS butter
• 1 small onion, peeled and chopped
• 1/2 green pepper, trimmed and chopped
• 2 cups (250g) cubed cooked chicken
• 2 TBS flour
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 tsp chili powder
• 1/4 tsp black pepper
• 1/4 cup (62g) your favorite BBQ sauce
• 1 1/2 cups (360ml) chicken stock
• 1 cup (175g) frozen corn, thawed

You will also need:

• 1 cup (120g) grated medium cheddar cheese

For the topping:

• 1/2 cup (63g) all-purpose plain flour
• 1/2 cup (85g) cornmeal
• 1/3 cup (57g) granulated sugar
• 1/4 tsp salt
• 1 tsp baking powder
• 1 large egg
• 1/2 cup (120ml) whole milk
• 1/4 cup (57g) butter, melted

Instructions

1. Preheat the oven to 400*F/200*C/ gas mark 6. Butter a casserole dish sized 7 inches by 11 inches. Set aside.
2. Melt the butter for the chicken filling in a large skillet. Once it begins to foam add the onion and the green pepper. Cook, stirring frequently until it begins to soften and caramelize in a few places.
3. Sprinkle the flour over top, along with the chili powder, salt, garlic and pepper. Whisk in the chicken stock. Cook, stirring, until the mixture bubbles and thickens. If it is too thick you can add a bit more chicken stock.
4. Whisk in the barbeque sauce. Taste and adjust seasoning as required.
5. Fold in the chicken and the corn, combining everything well together. Pour this mixture into the prepared baking dish.
6. Level it out and top with the cheese in an even layer.
7. For the topping, whisk the flour, cornmeal, sugar, baking powder and salt together in a bowl.
8. Whisk the milk, egg and melted butter together in another bowl.
9. Add the liquid ingredients all at once to the dry. Mix only to combine and then pour this mixture over top of the cheese layer in the baking dish.
10. Bake for 30 to 35 minutes until risen and golden brown. The filling should be bubbling underneath.
11. Let sit for 5 minutes before serving.

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